Red Wine And Rye Fettuccine

I had a bottle of old wine that I was keeping for using in cooking. There was an article I’d found in a magazine a long while ago that mentioned using wine as the pasta water, which became something I did whenever I had a good bottle I hadn’t finished. Now that I have my own kitchen again, cooking these types of meals for myself has become a lot easier. No matter what, I have the ability to cook, which means putting together restaurant meals at home. I love showing myself that type of love, and dumping four cups of this old wine into a small sauce pan, as well as adding a little bit of whiskey, was the type of love my body needed when I invented this recipe. If the wine is completely old, it would have turned into vinegar, and would no longer have the alcohol content. The alcohol content should completely burn off the whiskey while it’s boiling. I hope you have fun with your old wines, and use them in your cooking. It’s the same thing as cooking wine, just better quality. I hope you love this recipe as much as I do. Remember: you can adjust the portions if you’re cooking for more than one person. The amount of alcohol here can be used for three servings, but make sure you cook a little longer to get the pasta soft enough.

Ingredients:

4 cups old red wine

1/2 cup rye whiskey

about 3 tablespoons olive oil

freshly cracked pepper

1 serving fettuccine 

1 tablespoon honey chèvre

1/8 cup pasta water

1 tablespoon nutritional yeast

Seaweed, broken, for garnish

Directions:

Fill a small sauce pan with four cups of old red wine turned vinegar. Place it on the stove on high, stirring it between every one and two minutes until it starts to high boil. Turn the heat down to medium-high. Add the whiskey. Stir every one to two minutes for about four minutes. Drizzle in the olive oil. Crack in a decent amount of black pepper. Take out one serving of pasta, break it in half. Plop into the water. Stir every now and then to keep the wine from high boiling and to make sure the pasta gets soft instead of just sticking together. It will take about ten to twelve minutes after the addition of the pasta for it to be fully cooked, and it should be soft. 

Once the pasta is done. Reserve about a quarter cup of it in a measuring cup. Strain the pasta. Plop the water in a bowl to eat out of. Crumble about a tablespoon of the chevre into the bowl. Plop in the pasta. Add a little more chevre on top. How much is completely up to you. Use as much as you like or as little as you like. This is for flavor, yes, but also for texture. Add nutritional yeast. Stir into the pasta until all noodles are coated in the chevre. Crumble seaweed on top. 

Consume immediately.

Serving Suggestion:

Apple cider, birch beer, cinnamon water.